Download PDF by Soojin Jun, Joseph M. Irudayaraj: Food Processing Operations Modeling Design and Analysis

By Soojin Jun, Joseph M. Irudayaraj

The nutrition is at the verge of creating a few severe advances within the nutrients processing area. If profitable, tomorrow’s shoppers may have unhindered entry to secure, nutritious, and top of the range items through novel nutrients processing applied sciences. nutrients Processing Operations Modeling: layout and research, moment version demonstrates how one can successfully use numerical modeling to foretell the results of meals processing on precise elements. This non-destructive trying out process almost removes the health and wellbeing dangers of under-processed nutrients and keeps excessive dietary values which are frequently misplaced in overcooked food.
Using a task-oriented technique, this moment variation discusses simple and complex modeling instruments that permit researchers to foretell and forestall worse-case eventualities, practice accomplished analyses, and optimize method layout and efficiency.
Contains chosen functions of Thermal and Non-Thermal Processing Operations
NEW TO THIS EDITION:
- Six new chapters on radio frequency heating, high-pressure processing, pulsed electrical box therapy, fouling version on warmth exchangers, ozone therapy, and UV radiation
- elevated scope to handle leading edge and up to date foodstuff processing technologies
- a variety of real-world case studies
- up-to-date info on infrared heating of organic fabrics and modeling electric resistance heating of foods
- Electromagnetic remedies (RF, Infrared, and UV) and basics relative to warmth and mass move, fluid circulate, and stochastic processes
- Synergistic impact of mixed nutrients processing ideas and its numerical simulation
Food processing equipment are continuously bettering in order to keep secure, high quality, and fresh-tasting items. offering the theoretical foundation for those state of the art concepts, this tried-and-tested reference offers imperative perception into nutrition platforms modeling, whereas exploring functions for extra learn.

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The next step is to determine the tentative process layout. This includes the choice of pump, heat exchanger, holding tube, cooling unit, and packaging equipment. Let us begin by determining the appropriate pump to be used. , KS) will be an appropriate choice. This type of pump will not only result in uniform product flow rate, but also minimal damage to the particles. , Londonderry, NH). The next step is to identify the appropriate heating system. In situations where there are large particles, a scraped surface heat exchanger or a volumetric heating system is usually employed.

The Nusselt number in this case is a function of the Grashof number (NGr) and the Prandtl number and it takes the following form: N Nu = hLc = c1 ( N Gr N Pr )c2 k In the above equation, L c is the characteristic length. For internal flows, the characteristic length is given by: ⎛ Cross-sectional area ⎞⎟ ⎟ Lc = 4 ⎜⎜ ⎜⎝ Wetted perimeter ⎟⎟⎠ In some situations, a combination of natural and forced convection takes place. Thus, the relative importance of the two has to determined. If (NGr) (NPr) < 8 ×105, the effect of natural convection can be neglected and forced convection governs the heat transfer.

The use of scraped surface and helical heat exchanger also minimizes fouling. Another detrimental factor associated with fouling is the fact that with increased fouling, the cross-sectional area available for flow decreases, thereby increasing flow velocity and decreasing the residence time (in the heat exchanger or holding tube). This in turn could result in a decrease in the actual accumulated lethality which could potentially result in an unsafe product. 13 TECHNIQUES TO ESTIMATE THE TEMPERATURE HISTORY OF A PRODUCT The most commonly used method to determine the temperature within a product is the use of thermocouples or RTDs in the flow regime which may be installed in-line with the aid of clamps or compression fittings (such as SwagelokTM).

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